EPTThink I can get an appetizer, entree, sides, and a milkshake? Think the poor lone sap whose manning the place would even care?
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Zambrah
United States7393 Posts
Think I can get an appetizer, entree, sides, and a milkshake? Think the poor lone sap whose manning the place would even care? | ||
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cowolter
5 Posts
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DarkPlasmaBall
United States46390 Posts
On April 24 2020 15:56 cowolter wrote: I usually keep a pen and note pad next to me when on my computer but I'm starting to think it would be smarter to mark it on a spot to keep it there for later use in the day, is there a mouse pad that you can use a marker on? There exist whiteboard mousepads, where you can use dry-erase markers. | ||
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Jockmcplop
United Kingdom9999 Posts
I've been wondering what disgusting shit was created in the search for good bread. | ||
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Acrofales
Spain18436 Posts
On April 25 2020 18:03 Jockmcplop wrote: Does anyone know anything about the trial and error process that led to inventing bread as we know it (ie yeasty bread)? I've been wondering what disgusting shit was created in the search for good bread. Honestly, not sure how much was needed. Flat bread is fairly easy, and basically if you let your flour and water sit for too long, you get yeast starting to grow and make it all bubbly. From there it should not be too hard to figure out that if you feed it with more flour and water and just let it sit, you get more bubbles (and a fouler smell). And you can keep your cultivar going that way, and add it to your bread to make it airy and light. | ||
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Jockmcplop
United Kingdom9999 Posts
On April 25 2020 18:16 Acrofales wrote: Honestly, not sure how much was needed. Flat bread is fairly easy, and basically if you let your flour and water sit for too long, you get yeast starting to grow and make it all bubbly. From there it should not be too hard to figure out that if you feed it with more flour and water and just let it sit, you get more bubbles (and a fouler smell). And you can keep your cultivar going that way, and add it to your bread to make it airy and light. ahh ok so it was probably an accident more than anything. Cool, thanks, although that answer makes me a little bit sad tbh | ||
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Uldridge
Belgium5204 Posts
Antibiotics were found because Alexander Fleming left his bacteria cultured on his desk over the weekend and saw a mould had grown on it with a barren circle around it, meaning it killed all the bacteria around it (or something along those lines). | ||
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Acrofales
Spain18436 Posts
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Uldridge
Belgium5204 Posts
Same with potatoes, you need to harvest the non-green tubers, or else you get an alkaloid poisoning and it's not even such a high dosage to kill you. Who tests those things? Or what about grains? It's easily infected with ergot, which makes you sick, hallucinate and also gives you gangreen. It's probably where a lot of the witchcraft mythos comes from. Then you need to mill it to get to the good starchy/proteinaceous bits so you can make bread. Oh, but before you make bread you need to .. never mind this has been discussed a few posts above lol. Amanita mushrooms are highly toxic when ingested just like that, but somehow we've discovered deers just eat these and we can then drink their urine to go on a vision quest. | ||
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Emnjay808
United States10666 Posts
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att
128 Posts
On April 25 2020 23:17 Acrofales wrote: The weird one for me is coffee. It needs so much processing before it is drinkable. Well tea doesnt. So you can just make tea using green tea leaves. So maybe they made tea green and then later on some guy figured out how to use coffee beans On April 26 2020 10:20 Emnjay808 wrote: Does eating lots of soluble fiber push out calories from your stomach that hasn’t been metabolized yet? So carbs and protein are fairly easy to digest and that takes place in the stomach. So i wouldnt bet that gets messed up anyway. Fat gets digested in the small intestine using bile and various metabolites. So fat should still be digestible as long as its there in the small intestine together with some bile helping it break down. | ||
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Dangermousecatdog
United Kingdom7084 Posts
On April 26 2020 19:47 att wrote: Do you two even know what a stomach does? The stomach does not digest carbohydrates. Why answer if if are going to make something up?So carbs and protein are fairly easy to digest and that takes place in the stomach. On April 25 2020 23:17 Acrofales wrote: The weird one for me is coffee. It needs so much processing before it is drinkable. The weird one is chocolate for me. It was a drink. But solidified with multiple processes. Now you can eat it. | ||
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att
128 Posts
On April 26 2020 20:03 Dangermousecatdog wrote: Do you two even know what a stomach does? The stomach does not digest carbohydrates. Why answer if if are going to make something up? So where the hell do carbs get absorbed in? I thought it was mainly the various compounds in the stomach that do it | ||
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Dangermousecatdog
United Kingdom7084 Posts
In the first place Emnjay808's question didn't make any sense as calories is not a substance, but your response with utter confidence is just funny. Edit: actually looking at it again I have no idea what Emnjay808 is asking, but if he is asking if eating lots of additional fibre will prevent the uptake of energy, the answer is no. | ||
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Uldridge
Belgium5204 Posts
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Dangermousecatdog
United Kingdom7084 Posts
Besides which he wrote soluble. | ||
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Uldridge
Belgium5204 Posts
Things get stuck, there's a lot of physico-chemical stuff going on when we're talking about billions of (an)organic molecules interacting with each other. Do you count gut microbiome metabolism as something you yourself are metabolizing or do you consider that seperate? I've not enough expertise to know which portion of your food is used for yourself and which part is used by your gut microbiome, which might then be converted to certain nutrients you can use. I also don't have enough expertise of food science to know how something like excess legumes might impact bioavailability. I'm just considering these things as an option, can't give you any hard numbers, sorry. | ||
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Harris1st
Germany7390 Posts
https://healthyeating.sfgate.com/digestible-fiber-vs-nondigestible-fiber-3365.html | ||
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Dangermousecatdog
United Kingdom7084 Posts
Unless you want to initaite a thought experiment to how much inert chemical you have to consume to completely surround particles of food you are eating. Actually that would be interesting. Let us assume you eat pure carbohydrate like a potato chip or a grain of rice. Then you eat just as much equivalent volume in fibre, in grass or sawdust or wood. So, that's 50% fibre. They are consumed and undergo the processes of the digestive system. How much food particles would be rendered inaccessible? None of it. Continuing the thought experiment, just how much fibre would you need to completely surround a particle of food that you cannot access say 10% of it? Assuming you are chewing, along with the mechanical movements of the rest of the digestive system, let us assume that they are the size of small particles of sand. Just how much wood/cardboard/grass/plastic would you need to consume? They too are assumed to be small particles of sand size. I would assume anything form 10-20 times the amount to completely surround enough particles, ignoring that peristaltic movement would probably shift everything around and in reality all particles will be far smaller. So for every potato chip you eat, every grain of rice you eat, every pasta piece you eat, you need at least 100 times that amount of a non-digestable material to render 10% of carbohydrate unaccessible. And that's just a lower level estimate. | ||
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Uldridge
Belgium5204 Posts
As long as I don't see hard physiological data, I'll keep saying it's plausable. | ||
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